As our family, and by family I mean Me, becomes more adventurous in the foods we are eating, there is always something special about foods that we have been eating for years.
One if my favorites is Leek and Potato Soup, sometimes known as Vichyssoise.
Leeks belong to the onion and garlic family. I love having then in my fridge because they taste great in soups and quiche. I usually cut back a little of the onion I add and replace it with some chopped leeks. I find that leeks bring a different depth to the meal; a more earthy tasty.
My mother makes a wonderful Potato Leek Soup. On a cold and rainy afternoon, I love the smell of the leeks cooking on my stove. Then, for dinner, the soup is amazing to warm you up.
Here’s the recipe.
Potato Leek Soup
2 tbsp butter
6 leeks, white part only*
1/2 cup onion, diced
4 med potatoes
6 cups chicken stock
Salt and pepper to taste
1 cup light cream**
Melt the butter in a large pot over medium heat. Add the leeks and onion and cook until soft, stirring often.
Add the potatoes, stock, salt and pepper. Bring to a boil and simmer for 30 mins.
Puree with an immersion blender or in a food processor. Return to pot and slowly, over low heat, stir in cream.
Ladle into bowls and garnish with chives.
*note: if the white part of the leek is very long, then I only add 3 leeks. I add 6 if the white part is very short.
** I sometimes substitute 2% milk for the cream
Do you have a favorite leek recipe? Let me know.